Vanilla Custard Recipe

Vanilla Custard Recipe


2 sheets store bought puff pastry, thawed
For custard:
8 cups milk
2 cup granulated sugar
2½ cup all-purpose flour
4 eggs
3 teaspoon vanilla
½ cup powdered sugar for dusting


Preheat oven to 180ºC (350ºF).
Put pastry sheets onto two square baking trays lined with non- stick baking paper and prick all over with a fork, but do not go all the way through pastry. Bake 20-25 minutes or until puffed up and golden. Remove from oven and set aside to cool. Whole sheet of pastry cut out the shape according to the size of square pan 9×13 inch and second sheet of pastry cut into squares (about 12), that will be the top of the cake

For the custard:

Pour the milk into a medium saucepan, bring milk up to a simmer, then remove from heat.
In a medium bowl, whisk together eggs, sugar and flour until very smooth
Pour into the saucepan with milk and mix to combine well, add vanilla extract
Return to the heat, stir constantly over a medium low heat until the custard boils and thickens
Remove custard from heat
Pour the custard over the pastry in the prepared square pan 9 x 13inch, gently put remaining cut out sheet of pastry on top of the vanilla custard layer
Refrigerate at least 3-4 hours or until set.
Dust with powdered sugar before serving.

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